Signature Recipe
Herbed Quinoa and Roasted Vegetable Salad
A refreshing salad with herbed quinoa, roasted seasonal vegetables, and a tangy vinaigrette.
As the seasons change, a vibrant salad becomes a delightful centerpiece for any meal. This recipe beautifully marries the nutty flavors of quinoa with the natural sweetness of roasted seasonal vegetables, making it not just a dish, but a celebration of fresh, wholesome ingredients. Imagine the aroma of zucchini and bell pepper, kissed by the oven’s warmth, releasing their essence as they caramelize to perfection. When combined with fluffy grains of quinoa, each bite offers a satisfying crunch alongside a tender chew, creating a symphony of textures that is both nourishing and comforting.
The preparation is straightforward, inviting even the most novice cooks to dive into culinary creativity. The quinoa, cooked in vegetable broth, infuses each grain with a savory depth that elevates the dish beyond the ordinary. While the quinoa simmers, you can turn your attention to the colorful vegetables, tossing them with olive oil and your favorite herbs before roasting. This not only enhances their flavors but also adds a beautiful char that brings warmth and rustic charm to the salad.
Once everything is beautifully combined, the pièce de résistance is the tangy vinaigrette that ties all the components together. A simple drizzle of this zesty dressing over the salad transforms it into a refreshing dish that dances on the palate. Whether you’re serving it as a side or enjoying it as a light main course, this salad is perfect for meal prep, making it easy to savor throughout the week. Gather your ingredients and let’s create a bowl of goodness that embodies the essence of healthy eating, all while being a feast for the eyes!
Herbed Quinoa and Roasted Vegetable Salad
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 1 zucchini zucchini (diced)
- 1 bell pepper bell pepper (diced)
- 1 red onion red onion (sliced)
- 2 tablespoons olive oil (for roasting)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- 1 lemon lemon (juiced)
- 2 tablespoons balsamic vinegar (for dressing)
Steps
- Preheat the oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- While quinoa is cooking, toss the diced zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables in the preheated oven for 20 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, basil, lemon juice, and balsamic vinegar. Toss to combine.
- Serve the salad warm or at room temperature.
General Notes
- Serves 4
- A refreshing salad with herbed quinoa, roasted seasonal vegetables, and a tangy vinaigrette.